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Lomi salmon with pineapple, fresh vegetables and piquant flavours
Vibrant Hawaiian salmon salad mixed with sweet pineapple, onions and coriander

Lomi salmon with pineapple

Author: Flavelo
Recipes Main Courses Quick Meals
Hawaii's flavours in a bowl. 'Lomi' means 'to massage': originally salt was massaged into the salmon by hand to tenderise and preserve it. This modern version balances the salty taste of salted salmon (or here, fresh salmon) with the sweetness of pineapple and the acidity of tomato/onion. Not a cooked dish, but a kind of 'ceviche' or salsa where freshness is paramount.
🕒 Prep Time 20 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Sharp filleting knife
  • Mixing bowl

Allergen Information

⚠️ Fish

Instructions

1 ✓

Cut the salmon into small cubes, approx. half a centimetre. Place in a bowl.

Tip: If you put the fish in the freezer for 15 minutes before cutting, it will be much easier to dice neatly.
2 ✓

Clean the pineapple, remove the core, and dice the flesh finely as well. Add to the salmon.

Tip: Pineapple contains the enzyme bromelain, which tenderises meat fibres.
3 ✓

Chop the onion very finely. Deseed the chilli (if you don't like it too hot) and chop.

Tip: The onion taste becomes milder if soaked in cold water for a few minutes after chopping, then drained.
4 ✓

Mix the onion, chilli, and finely chopped coriander into the salmon.

Tip: The cavalcade of colours (red, yellow, green) gives the dish its visual appeal.
5 ✓

Pour over the freshly squeezed lime juice, season with salt and pepper. Toss gently.

Tip: The acidic lime juice begins to denature (coagulate) the proteins, turning the fish flesh white and 'cooking' it.
6 ✓

Place in the fridge covered for at least 30 minutes before serving.

Tip: This time is needed for the flavours to meld (marinating).

Recipe FAQ

Can I use frozen salmon?
Since you eat it raw, using 'sushi grade' or previously deep-frozen (parasite-free) salmon is safest. Fresh fish from a reliable source is also good.
How long does it keep?
The acids (lime) 'cook' the fish. Best eaten immediately, but edible for 24 hours refrigerated.

Ingredients

  • 400 g Fresh salmon fillet (skinless and boneless)
  • 1 whole Pineapple (fresh, small)
  • 1 whole Red onion (or sweet onion)
  • 1 bunch Fresh coriander
  • 2 whole Juice of limes
  • 0.5 tsp Salt
  • 0.5 tsp Freshly ground black pepper
  • 1 whole Chilli pepper (fresh)